Spring time is in our midst, although you would never know that on the east coast.. I can't believe they are still getting snow!
With the flowers starting to bloom and the sun staying out a few extra hours, we can start looking forward to all that spring entails...more sun, allergies, flowers, a little rain, and cookouts.
But one of the best parts about the changing of seasons, other than the weather, is the new ingredients it brings along. If you're a foodie then you understand; I can't wait to start working with all the warm weather fruits and vegetables.
One fruit that never really goes out of season though is the oh-so-delicious banana. So while we wait out the last few freezes and Mother Nature actually allows Spring to take off, we can still enjoy these banana muffins.
Banana Crumb Muffins
Recipe from The Sono Baking Company Cookbook
Oven: 375 Bake time: 20 minutes
Makes 12 muffins or 6 large muffins
2 cups AP flour
1 tsp baking powder
1 tsp baking soda
1 stick unsalted butter, softened
1 cup sugar
1 1/2 tsp salt
2 eggs, at room temperature
2 tsp vanilla
2-3 very ripe bananas, mashed
1/2 cup vanilla yogurt
from the wonderful Lindsey at Gingerbread Bagels
1/2 cup butter, melted
1 1/3 cup AP flour
1/4 cup sugar
1/3 cup light brown sugar
1 1/2 tsp cinnamon
1/8 tsp nutmeg
Preheat oven to 375 and spray muffin tin with cooking spray.
Make crumb by mixing all ingredients together and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In another bowl, beat sugar, butter, and vanilla until light and fluffy.
Add eggs one at a time, beating after each addition, then add bananas.
Slowly add dry ingredients to banana mixture, mixing until incorporated.
Use an ice cream scoop and divide batter evenly among muffin tin (1 scoop for regular sized muffins and 2 scoops for large muffins).
Sprinkle crumb over each muffin.
Bake in oven for 18-22 minutes or until toothpick comes out clean.
Allow to cool in pan for about 10-15 minutes before removing.